There’s something absolutely classic and comforting about a perfectly made one pound meatloaf. This petite version is perfect for smaller households or when you’re craving that nostalgic, home-cooked flavor without spending hours in the kitchen. Unlike those massive meatloaves that take forever to cook, this single pound beauty comes together quickly and delivers maximum flavor in every slice.
What makes this recipe truly special is the perfect balance of tender, juicy meat with a caramelized exterior and a slightly sweet, tangy glaze that reminds you why meatloaf has been a dinner table staple for generations. The secret lies in using a combination of ground beef and a touch of ground pork, which keeps the meatloaf incredibly moist while the breadcrumb and egg mixture acts as a binder that helps everything hold together beautifully.
I’ve tested this recipe dozens of times to get it just right, and I’m thrilled to share my findings with you. The key is not to overwork the meat mixture, which can make the finished meatloaf tough and dense. Instead, gently fold the ingredients together until just combined. The cooking time for one pound is significantly shorter than traditional meatloaf recipes, making this perfect for weeknight dinners when you want something homey but don’t have all evening to spend cooking.
This one pound meatloaf recipe serves about 4 people generously, making it ideal for a family of four or with leftovers for lunch the next day. The meatloaf is best served with classic sides like creamy mashed potatoes, fresh green beans, or a simple garden salad. You can also slice it cold for sandwiches, which makes those lunch leftovers even more exciting.
If you’re looking to expand your classic comfort food repertoire, you might also enjoy exploring other timeless recipes. The techniques you’ll learn here about proper meat preparation apply to many dishes, and the glazing method works wonderfully with other proteins as well. Whether you’re cooking for a special occasion or just want to enjoy a delicious home-cooked meal, this one pound meatloaf is sure to become a regular on your dinner rotation.
For more detailed guidance on cooking ground meat properly, check out Serious Eats’ comprehensive guides. If you’re interested in mastering classic American comfort food, Bon Appétit’s recipe collection offers wonderful inspiration. For technique-focused cooking advice, The New York Times Cooking section is an invaluable resource.
This recipe truly captures the essence of home cooking at its finest. The aroma while it’s baking will fill your kitchen with warmth and comfort, and the golden-brown exterior with its glossy glaze is absolutely irresistible. I promise you’ll find yourself making this one pound meatloaf again and again.
Ingredients
- 1 pound ground beef (80/20 blend preferred)
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 1/4 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon Worcestershire sauce
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon Dijon mustard
- Cooking spray or butter for the loaf pan
Instructions
- Preheat your oven to 375°F. Lightly spray a standard 8×4 inch loaf pan with cooking spray or brush with butter, then line the bottom with parchment paper for easy removal.
- In a small bowl, combine the panko breadcrumbs with the whole milk and let it sit for 2 minutes until the breadcrumbs absorb the milk, creating a paste-like mixture.
- In a large mixing bowl, combine the ground beef, the breadcrumb mixture, egg, diced onion, minced garlic, fresh parsley, salt, black pepper, ground mustard, and Worcestershire sauce.
- Using your hands or a large spoon, gently fold the ingredients together until just combined. Do not overmix, as this can result in a tough, dense meatloaf. Mix only until all ingredients are evenly distributed.
- Transfer the meat mixture to your prepared loaf pan, pressing it gently into an even layer. Smooth the top with the back of a spoon.
- In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth and well combined to create the glaze.
- Spread half of the glaze evenly over the top of the meatloaf using a pastry brush or the back of a spoon.
- Place the loaf pan on a baking sheet (this catches any drips) and transfer to the preheated 375°F oven.
- Bake for 20 minutes, then carefully remove from the oven and spread the remaining glaze over the top.
- Return to the oven and continue baking for another 12-15 minutes, until the internal temperature reaches 160°F when measured with a meat thermometer inserted into the center.
- Remove the meatloaf from the oven and let it rest in the pan for 5 minutes before slicing. This resting time allows the juices to redistribute throughout the meat.
- Using the parchment paper as handles, carefully lift the meatloaf out of the pan onto a cutting board. Slice into four equal portions and serve immediately with your favorite side dishes.
Pro Tips
Do not skip the resting period after baking. Those five minutes are essential for keeping the meatloaf moist when you slice it.
The 80/20 ground beef blend is ideal for this recipe because it contains enough fat to keep the meatloaf moist without being greasy.
You can substitute the fresh parsley with dried parsley using 1 tablespoon instead of 1/4 cup, though fresh provides better flavor.
For a spicier version, add 1/4 teaspoon cayenne pepper to the meat mixture and substitute hot sauce for half the ketchup in the glaze.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Cold sliced meatloaf makes exceptional sandwiches the next day. Try it on toasted bread with mayo, lettuce, and tomato.
The glaze can be customized based on your preferences. Try substituting the brown sugar with honey or the apple cider vinegar with balsamic vinegar.
If you prefer a crispier exterior, you can bake the meatloaf at 400°F instead, reducing the cooking time by approximately 5 minutes but checking the temperature frequently.
For a healthier version, substitute half the ground beef with ground turkey or lean ground chicken, though the texture will be slightly less tender.
The meatloaf can be prepared up to 8 hours in advance and refrigerated before baking. Add 5-10 minutes to the baking time if baking from cold.